Rhubarb Tapioca

We had this every spring when I was growing up. Rhubarb was always growing where we lived. Wisconsin, Minnesota, Washington. Just like Mom used to make, and Grandma, too. We lost ours when we moved last year to a new house.
I convinced Mossy to transplant some rhubarb from a friend. Maybe by next year, we'll have our own again. If you see him, ask him about rhubarb tapioca and avacado pits. You win a prize if you get him to tell you the true story!

Rhubarb Tapioca

3 cups fresh rhubarb, chopped into 1/2-inch pieces
1/4 c. quick-cooking tapioca
1/8 teaspoon table salt (omit?)
1 1/8 cups sugar (or Splenda, or ½ and ½ mix)
2 cups water
1 1/2 cups strawberries, sliced (or more!)

1. In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
2. Reduce heat and simmer until rhubarb is tender.
3. Add strawberries. Make sure there are no white specks of tapioca. Simmer, then when all specks are gone, it's done.

Top with whipped cream or eat plain. Ice cream is also great when it is still warm.